Vitamin B9 (Folate) Content of Vegetables
(171 - 180)
57 μg
(per 130 g edible portion)
Turnip (root, with skin, raw)
5 μg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
26 μg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
8 μg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
9 μg
(per 20 g edible portion)
Chinese cabbage (kim chee)
8 μg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
22 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
60 μg
(per 140 g edible portion)
Chayote (fruit, raw)
9 μg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
21 μg
(per 50 g edible portion)
Black gram sprout (raw)
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